The Drink.Eat.Relax. Kitchen Schedule*  
Saturday, April 29th  
  2:00pm - Scott Drewno - The Source by Wolfgang Puck
Scott Drewno was raised in the heart of New York’s Finger Lakes wine region, a rural area known for its vineyards and its family owned farms.  Watching his mother turn fresh, seasonal produce from local farm stands into bubbling pies and cobblers first piqued his interest in cooking and planted the seed for Drewno’s culinary ambition. Drewno joined the Wolfgang Puck Fine Dining Group in 1998.  He started as a line cook at Chinois in Las Vegas, where he melded French cooking practices with Asian flavors and ingredients.  After a series of rapid promotions, Drewno was named Executive Sous Chef at Spago, Wolfgang Puck’s celebrated Las Vegas restaurant known for its seasonal American cuisine and celebrity clientele.

3:00pm - Victor Albisu, Del Campo & Taco Bamba

With more than a decade of experience in fine dining and upscale French, American and Latin American restaurants, Chef Victor Albisu is combining his culinary education with his Latin American heritage to bring a unique style of cuisine to his restaurant concepts. His first full-service restaurant, Del Campo, is an upscale South American grill in the Penn Quarter neighborhood of Washington, D.C. It was named a Best New Restaurant of 2013 by Esquire magazine. Taco Bamba, a takeout taqueria that reflects his Cuban and Peruvian roots, opened next to Plaza Latina in Falls Church, Virginia, a Latin market owned by Albisu’s mother. Before pursing independent ventures, Albisu served as executive chef of BLT Steak in downtown Washington, D.C. for more than four years. While at the helm, Albisu cooked for President and Mrs. Obama and led the restaurant to earn several accolades, including Power Spot of the Year in 2012, as awarded by the Restaurant Association of Metropolitan 
4:00pm Chef Seng - Thip Khao

Chef Seng was born in Laos and fled the country during the Vietnam War. During her stay at a Thailand refugee camp of Nakhon Phanom, she learned how to cook from her camp neighbors and elders. At the age of twelve, she was the eldest of five and took on the role of caretaker of her four younger siblings in order to support her working mother. In 2009, at the age of 40 she decided to go after her greatest passion, cooking.  She took over Bangkok Golden in 2010 and in 2014, she opened Thip Khao, a Lao restaurant in Columbia Heights and home of the Lao food movement. Thip Khao has been named one of the top 50 new restaurants in the US by Bon Appetit Magazine, Michelin Bib Gourmand 2016. Chef Seng was also featured on TV at NBC Washington DC and was covered in many news articles, such as the Washington City Paper, Eater Magazine, and Washington Post. Chef Seng was named the Eater Awards 2015 Chef of the year, and 2017 James Beard Award Semifinalist (Best Chef Mid-Atlantic).
Sunday, April 30th
2:00pm - Majorie Meek-Bradley, Smoked & Stacked
Marjorie Meek-Bradley is the chef and partner at Smoked & Stacked in Washington, D.C. Marjorie, a California native, has lived in Washington, D.C. since 2009. Meek-Bradley has served a variety of cuisines in many top-rated restaurants around the country including Per Se in NYC and Bouchon in Yountville, CA. She served as chef de cuisine under Top Chef finalist, Mike Isabella at Washington, D.C.’s Graffiato, and as a sous chef for internationally renowned chef, Jose Andres at his acclaimed DC restaurant, Zaytinya, and worked for James Beard award-winning chef, Marcus Samuelsson Washington Square in Philadelphia.
In her time as Executive Chef at Ripple and Roofer’s Union, Meek-Bradley received many accolades. As a result of her leadership, Ripple was awarded by the Restaurant Association Metropolitan Washington for Best Upscale Casual Restaurant and Best Wine Restaurant in 2014. Wine Spectator named Ripple a Top 100 Wine Restaurant for 2013 and again in 2014. In 2014 and 2015 Meek-Bradley was nationally recognized as a semifinalist for the prestigious James Beard Foundation Rising Star Award. Meek-Bradley also competed on season 13 of Top Chef and finished in the final 3.
In September of 2016 Meek-Bradley opened up Smoked & Stacked in the Shaw neighborhood of Washington, D.C. There, she specializes in house cured and smoked pastrami served on fresh baked milk bread. 
3:00pm - Rock Harper - Owner, RockSolid
In September of 2014, Chef Rock helped develop and launch Willie’s Brew N Que in Washington D.C.; within the new and ever-expanding Navy Yards region of Southeast. Willie’s features regional barbecue, a creative beer selection and 14 HD televisions for an outstanding atmosphere. With the Washington Nationals just a block away, Willie’s was an instant hit when it launched in October. 
Chef Rock’s newest company, RockSolid Creative Food Group, LLC., was formed in 2016 and currently his primary focus. While he’s still creating new food concepts, Rock is determined to become a force in the television and radio arena. The food industry programming is ripe for innovation and RockSolid aims to be a major player in this evolving entertainment business. 


Live Music Schedule*
Saturday, April 29th  
1pm  Bobby McKey's BoomBox
3pm - Johnny & the GI's
Sunday, April 30th
1pm Bobby McKey's BoomBox
3pm Texas Chainsaw Horns
  *Subject to change